Easy Lebanese Red Lentil Soup is packed with flavor and comes together with just a few simple ingredients in less than 30 minutes. This soup includes many of the Mediterranean Diet requisites: legumes, grains, herbs, olive oil. Find the best of these ingredients in my online shop!

I am pleased with myself if I’m able to work in a component of the Mediterranean diet in every meal or snack of the day. Herbs and spices here, healthy fats there, legumes, grains, you know the drill. After all, this is the healthiest of ways to eat and live.

So when along comes a dish like my cozy red lentil soup that rolls several of those healthy-delicious factors into one dish, I get a little crazy excited. I start saying things like “I’m making this every week from here on out.” I have a brother (Richard, this is you), who likes to hold me to that kind of thing. He’ll call at dinner time and ask if I’ve made the _____ this week yet?

Often I can say YES, without the whiteness of a lie on my back. There’s weekly roasted chicken (check), sheik al mehsheh (eggplant baked with tomato sauce, check-ish), Mom’s buttercream brownies (every week? Now that’s just plain untrue and I’ll own that. But I could make every week. I’d like to every week, right?).

Back to the soup. It’s just so simple simple simple! And delicious/healthy that many times too.

Ingredients

Red lentils, a very neutral legume that I use in my Mediterranean quinoa salad. Red lentils are protein and fiber-rich. Always sort any types of lentils (green lentils, black lentils) to pick out any tiny little stones or debris. A quick rinse is just a good practice to whisk away any other impurities.

Bulgur, which is a form of par-cooked wheat. This bulgur is coarse, a larger granule than fine bulgur. It adds thickness and a satisfying texture wherever it goes (think Lebanese mujadara). Bulgur can be rinsed before using to remove some of its starch, or added directly. Bulgur makes this hearty soup even heartier!

Broth. Use chicken broth (or chicken stock), vegetable broth, or water.

Fresh herbs in the form of mint—use fresh as a garnish and dried in the soup. When herbs, fresh or dried, enter your cooking, their flavorful nature reduces the need for too much salt. 

Extra Virgin Olive Oil, used in the soup and for finishing with a drizzle on top. This healthy fat replaces the need/desire for butter and adds that fruity/complex flavor we love. I like a robust flavored olive oil to top my soups, so we know it’s really there! Try Lebanese olive oils, my favorites.

How long does it take to cook red lentils?

Red lentils are “split,” which means they are naturally split apart across the middle of the legume. And which also means they cook much more quickly than other lentils and other legumes. Red lentils require no soaking or par-cooking as dark brown lentils do for Lebanese mujadara. These cook fully in less than 30 minutes. 

What do red lentils taste like? In a word, these lentils taste of a creaminess that is the hallmark of favorite legumes when they are well cooked. The way that red split lentils break down creates a creamy soup, a wonderful lusciousness and silkiness to any soup they are in. are nutty and sweet tasting, and they have a great creamy consistency that makes them perfect for hearty soups and stews.

Lebanese-style Red Lentil Soup

Other than chopping an onion, there’s nothing to do here other than combine ingredients and let them cook. That means you can have this dish on the table within about 30 minutes. Yes please.

For the soup:

1. In a large pot over medium heat, heat extra virgin olive oil until it shimmers. Add chopped onion and salt, cooking until the onion is translucent, about 5 minutes. 
2. Add minced garlic, paprika, cayenne and tomato paste. Cook for about a minute to release the aroma and flavor. 
3. Add diced tomatoes, increase the heat and bring to a boil for about 3 minutes, stirring occasionally. 
4. Stir in the bulgur, lentils, broth, and water, and bring back to a boil. Cover, reduce the heat to medium low, and cook for about 25 minutes, or until the lentils and bulgur are cooked through.
5. Stir in the lemon juice and pepper. Taste and adjust seasonings as needed.

For the mint oil finishing oil:

1. Heat the oil in a small sauté pan over low heat. Add the garlic and cook just until aromatic, about 1 minute. Stir in the mint salt and cayenne. Remove from the heat.
2. Serve the soup with a generous drizzle of mint oil on top of each bowl.

Tips for making the soup

Taste the soup before serving it. Soups are a journey in that they take on flavor every step of the cooking process. At the end of cooking, taste to be sure both the lentils and bulgur are fully cooked and the seasonings are balanced. Sometimes another pinch of salt goes a long way, or additional broth if too much salt has been added.

Take time for the flavor makers! The mint oil is one of the things that sets this soup recipe apart from the pack. It also elevates the soup, making an impressive look and flavor that is company-worthy! The squeeze of lemon is important here; a hit of lemon zest is also a nice addition, as are lemon wedges on the side.

Don’t substitute other lentils. In this recipe, the split red lentils are key to the texture and flavor, as well as the cooking time, of the soup recipe.

Do feel free to substitute or add in flavors you enjoy: red pepper flakes, fresh cilantro, curry powder all add complexity and flavor. If spicy isn’t your thing, simply leave out the cayenne pepper. Go Greek by adding oregano to the soup and finishing each bowl with crumbled feta cheese.

Want some leafy greens here? Feel free! Stir in a few handfuls of baby spinach toward the end of cooking.

What to serve with Red Lentil Soup

Serve Red Lentil Soup as a main dish with a refreshing side salad such as Lebanese Salad to make a meal. Crusty bread or soft rolls are a natural with any bowl of soup; try a homemade roll like my favorite Garlic Knots with Zaatar.

FAQ’s

More Lentil Recipes

Try using red lentils in my Mediterranean Quinoa Salad which is jam-packed with flavor and nutrition.

The ultimate Lebanese lentil dish is Lebanese Mujadara, a pilaf with lots of caramelized onions, small brown lentils, and rice or bulgur.

My Crisp Lentil Patties Recipe results in fabulous little lentil patties that love a dollop of creamy yogurt on top….